This master’s thesis aims to contribute to the design and innovation management literature by exploring to understand an alternative shared social kitchen that is people-driven around shared interests, promoting social well-being. This is in order to explore the potential of systemic, regenerative, speculative sustainable design in addressing challenges faced by shared kitchens, while understanding diverse user needs within enabling contexts. Through a design process of ethnography research, frameworks, imperatives and solution finding, the kitchen was explored from different participants’ perspectives and context. The resulting scenario from the ethnography research highlighted technology, food waste, circularity and food system scenarios. The study contributes to future dialogue and understanding of the different processes and perspectives in imaginative shared kitchen using an explorative approach. It is vital to understand the holistic picture of the shared kitchen and not only focus on the functional, environmental and economic aspect, but also on the social development for a more inclusive design.
| Identifer | oai:union.ndltd.org:UPSALLA1/oai:DiVA.org:mdh-67906 |
| Date | January 2024 |
| Creators | Akintade, Temitope |
| Publisher | Mälardalens universitet, Akademin för innovation, design och teknik |
| Source Sets | DiVA Archive at Upsalla University |
| Language | English |
| Detected Language | English |
| Type | Student thesis, info:eu-repo/semantics/bachelorThesis, text |
| Format | application/pdf |
| Rights | info:eu-repo/semantics/openAccess |
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